Cream Cheese Sheet Cake
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Bring a little joy to your kitchen with this Cream Cheese Sheet Cake. It’s easy to make, bakes up beautifully in one pan, and has that perfect combination of rich cake and silky chocolate frosting. And don’t forget the sprinkles!
I love a sheet cake recipe. There’s something about it that just feels timeless. No layers to fuss over, no fancy tools required. It’s just a simple pan of cake that delivers every single time. We’ve explored a few sheet cakes here on Inspired by Charm, and today I thought we could try another: Cream Cheese Sheet Cake.
I love any sheet cake recipe because they are easy to make and can feed a crowd. This one is unique in that it adds cream cheese to the cake recipe to make it extra decadent. And then there’s the frosting: a classic chocolate glaze poured over the top, still warm, so it sets up with just the right amount of fudgy goodness. Finish it off with a handful of colorful sprinkles, and suddenly this cake is ready for a party. So, whether you’re celebrating something special or just enjoying the everyday, this cake recipe is a must-try.
Why You’ll Enjoy This Recipe
- Sheet cakes are known for their simplicity, and this one is no different. It’s quick and easy to make for those times when you need a dessert that’s fuss-free but still feels special.
- The addition of cream cheese makes it extra rich. This isn’t your average vanilla cake. The cream cheese adds a depth and richness that takes it to the next level.
- That classic chocolate frosting brings it all together. It’s sweet, silky, and just nostalgic enough to remind you of the birthday cakes from your childhood.
- Sprinkles make everything a celebration. You can absolutely skip them, but why would you? That confetti of color across the top brings joy to every slice.
Looking for more cake recipes? You’ve come to the right place! Be sure to check out all of my easy and delicious cake recipes.
Ingredients
Before I can walk you through the recipe for this Cream Cheese Sheet Cake, we need to gather the ingredients.
- Butter – Adds richness and moisture to both the cake and frosting, creating that classic melt-in-your-mouth texture.
- Cream Cheese – Brings a subtle tang and creamy texture to the cake, making it extra decadent and flavorful.
- Sugar – Sweetens the cake and frosting while also helping to create a tender crumb.
- Eggs – Provide structure and stability to the cake while also helping everything hold together beautifully.
- Vanilla Extract – Enhances the overall flavor of the cake with warm, sweet notes.
- Cake Flour – Gives the cake a soft and delicate texture thanks to its lower protein content.
- Salt – Balances out the sweetness and helps bring out all the flavors in the cake.
- Evaporated Milk – Used in the frosting for a creamy, smooth texture with a rich, slightly caramelized flavor.
- Semisweet Chocolate Chips – Melt into the frosting to create a silky, chocolatey topping that pairs perfectly with the cake.
- Sprinkles – Optional, but they add a festive touch and make this cake feel like a celebration. I combined three different shapes and styles for a unique look.
How To Make
And with all of our ingredients assembled, I think we’re ready to make and bake this sheet cake! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat your oven to 325°F. Spray a 15×10-inch sheet pan with baking spray and set it aside.
- In a large bowl, using a stand or hand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the flour and salt, then beat just until everything is combined.
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
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- While the cake cools, make the frosting. In a small saucepan, combine the sugar and evaporated milk. Bring to a boil over medium heat. Cover and let it cook for three minutes without stirring. Remove from heat and stir in the butter and chocolate chips until fully melted. Let the frosting cool slightly.
- Give the frosting a stir, then spread it over the cooled cake using an offset spatula. Finish with sprinkles, if desired. (But highly recommended.)
And voila! This festive cake is ready to be served and enjoyed!
Frequently Asked Questions
How do I store this cake?
Once the frosting has set, you can cover the cake tightly and store it at room temperature for a day or two. For longer storage, keep it in the refrigerator for up to five days. If chilled, let slices come to room temperature before serving for the best texture and flavor.
What’s the best way to frost the cake?
The frosting should be poured over the cake while it’s still slightly warm but not hot. It will be thin and glossy at first, but will firm up as it cools. Use an offset spatula to help spread it evenly across the top for a smooth finish.
Can I freeze this cake?
Yes, though it’s best to freeze it without the frosting. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to two months. Let it thaw completely before adding fresh frosting and sprinkles.
More Sheet Cake Recipes You’ll Love
If you give this Cream Cheese Sheet Cake a try, I hope it brings a little extra sweetness to your day. It’s simple enough for a weeknight but special enough for a celebration. Once you make it, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Cream Cheese Sheet Cake with Chocolate Frosting
Ingredients
Cake:
- 1 cup plus 2 tablespoons butter softened
- 6 ounces cream cheese softened
- 2 ¼ cups sugar
- 6 large eggs
- ¾ teaspoon vanilla extract
- 2 ¼ cups cake flour
- ½ teaspoon salt
Frosting:
- 2 cups sugar
- 1 1/3 cups evaporated milk
- 1 cup butter cubed
- 1 cup semisweet chocolate chips
- Sprinkles
Instructions
- Preheat your oven to 325°F. Spray a 15×10-inch sheet pan with baking spray and set it aside.
- In a large bowl, using a stand or hand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the flour and salt, then beat just until everything is combined.
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake cools, make the frosting. In a small saucepan, combine the sugar and evaporated milk. Bring to a boil over medium heat. Cover and let it cook for three minutes without stirring. Remove from heat and stir in the butter and chocolate chips until fully melted. Let the frosting cool slightly.
- Give the frosting a stir, then spread it over the cooled cake using an offset spatula. Finish with sprinkles, if desired. (But highly recommended.)